A formulation of soup powder based on Indian gooseberry (Phyllunthus emblica)

A process for the preparation of soup powder formulation based on Indian gooseberry (Phyllunthus emblica L.) has been developed using the ingredient such as Gooseberry (45-50%), Garlic (8-12%), Ginger (4-6%), Green chilli (2-3%), Salt (2-4%) and Puffed Bengal gram powder (30-35%). The process involves a), washing of fresh gooseberry, deseeding, cutting into small pieces and keeping into 0.1% potassium metabisulphite solution for 15 min; washing of green chilli with water, b). Peetfng and slicing of garlic; washing of ginger, peeling and slicing, c). mashing/maceration of gooseberry, garlic, ginger and green chilli with a required amount of salt and minimum quantity if cold water in a grinder to make a paste having thick but spread able consistency, d). dry grinding of puffed Bengal gram and adding it to the paste prepared as above, e). dehydration of the paste to moisture content of 6-7% in a hot air circulation drier at 60±2°C (for 2-2.5 hr), f). powdering the dried material in a hammer mill to obtain soup powder which is a free flowing dry product having the particle size of around 180 micron. The product can be reconstituted by adding 10 g of the soup powder into 25-30 ml of hot water arfd) holding for 3-5 min.